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The Sensory Evaluation of Dairy Products

Overview of attention for book
Attention for Chapter 9: Cheddar and Cheddar-Type Cheese
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Readers on

6 Mendeley
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Chapter title
Cheddar and Cheddar-Type Cheese
Chapter number 9
Book title
The Sensory Evaluation of Dairy Products
Published by
Springer, New York, NY, January 2008
DOI 10.1007/978-0-387-77408-4_9
Book ISBNs
978-0-387-77406-0, 978-0-387-77408-4

John A. Partridge

Mendeley readers

The data shown below were compiled from readership statistics for 6 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 6 100%

Demographic breakdown

Readers by professional status Count As %
Student > Bachelor 1 17%
Lecturer > Senior Lecturer 1 17%
Student > Doctoral Student 1 17%
Professor 1 17%
Student > Ph. D. Student 1 17%
Other 1 17%
Readers by discipline Count As %
Agricultural and Biological Sciences 3 50%
Chemistry 2 33%
Physics and Astronomy 1 17%